"Nature's Vintner: Uncompromised Purity in Every Bottle.“
Pierre Overnoy is a renowned French winemaker and one of the pioneers of the Jura wine region. He was born on May 24, 1927, in Pupillin, a village located in the Jura department of eastern France.
Pierre Overnoy is best known for his natural winemaking practices and his dedication to producing wines with minimal intervention. He has been influential in the revival of traditional winemaking techniques in the Jura region, which has gained recognition for its unique and distinctive wines.
Overnoy's winemaking philosophy emphasizes organic and biodynamic farming methods, hand harvesting, and minimal use of sulfur dioxide during the winemaking process. He is known for his meticulous attention to detail and his commitment to expressing the terroir of the Jura through his wines.
Overnoy's wines are primarily made from the indigenous grape varieties of the Jura region, such as Savagnin, Chardonnay, Poulsard, and Trousseau. His wines are often aged in old oak barrels and undergo a long period of maturation, resulting in complex and age-worthy
Pierre Overnoy is a renowned French winemaker and one of the pioneers of the Jura wine region. He was born on May 24, 1927, in Pupillin, a village located in the Jura department of eastern France.
Pierre Overnoy is best known for his natural winemaking practices and his dedication to producing wines with minimal intervention. He has been influential in the revival of traditional winemaking techniques in the Jura region, which has gained recognition for its unique and distinctive wines.
Overnoy's winemaking philosophy emphasizes organic and biodynamic farming methods, hand harvesting, and minimal use of sulfur dioxide during the winemaking process. He is known for his meticulous attention to detail and his commitment to expressing the terroir of the Jura through his wines.
Overnoy's wines are primarily made from the indigenous grape varieties of the Jura region, such as Savagnin, Chardonnay, Poulsard, and Trousseau. His wines are often aged in old oak barrels and undergo a long period of maturation, resulting in complex and age-worthy
